Italian Frozen Delight: Paleo Tiramisu Semifreddo

Allergens

Eggs, Dairy

Ingredients

• 4 large egg yolks
• 1/2 cup granulated sugar
• 1 1/2 cups heavy cream
• 3/4 cup mascarpone cheese
• 2 teaspoons pure vanilla extract
• 6 tablespoons brewed espresso, cooled
• 3 tablespoons unsweetened cocoa powder
• 1/2 cup chopped walnuts, toasted

Instructions

1. In a heatproof bowl, whisk together egg yolks and sugar until well combined. Place the bowl over a double boiler and cook, stirring constantly, until the mixture thickens and coats the back of a spoon, about 8 10 minutes. Remove from heat and let cool for 5 minutes.
2. In a separate bowl, whip heavy cream to stiff peaks. In another bowl, mix mascarpone cheese with vanilla extract until smooth.
3. Fold the whipped cream into the cooled egg yolk mixture, followed by the mascarpone mixture.
4. In a small bowl, whisk together espresso and cocoa powder to create a rich chocolate sauce.
5. To assemble the semifreddo, spoon half of the coffee mixture into an 8 inch loaf pan, followed by half of the tiramisu filling, then repeat layering with the remaining coffee mixture and filling. Swirl gently to create a marbled effect. Sprinkle chopped walnuts over the top layer.
6. Freeze for at least 6 hours or overnight until firm.
7. To serve, use a sharp knife dipped in warm water to create clean slices.

Chef’s Insight

The secret to a perfectly smooth texture lies in the precise temperature control during the custard-making process. Be patient and don't rush it.

Notes

This recipe requires advanced technique and precision to achieve the desired texture.